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OK, so throughout the book you’ll hear me refer to ‘counts’ as this is how I was taught to measure the heat of a BBQ as a kid. My old man taught me a basic rule. He stuck his hand out over the fire about 13cm (5in) from the grills and counted to 5.
If you put your hand over the fire and only get to a count of 1 before pulling your hand away in agony, that’s a good temperature for charring veg. A 2 count will cook fish super-fast and crispy
A 3–4 count is optimum temperature for red meat and thicker-cut steaks; still hot enough to get a good seal without fucking your presentation. When cooking chicken, I always go for a 5 count, and especially if you’re cooking boring chicken breasts.
I was always fascinated by my dad’s hands; weathered and tough, and how he could turn pieces of meat with his bare hands. But I get it now – when you’re a BBQ veteran, you don’t need tongs. Kamil, ‘Bana verdiğiniz ilham, coşku ve destek olmasaydı, bugun olduğum kişi asla olmazdım. Teşekkurler baba.’